Соусы - соусы. Издание 2012 года
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For skillet preparations I usually prefer coarse reddish brown bulgur for its nubby texture. For salads, such as tabbouli, I use a coarse or medium-cut golden bulgur for its attractive color and more delicate texture. Fine, pre-soaked bulgur is a good choice to add to breads. Bulgur is an excellent source of protein, B vitamins, and iron. BUTTER: Most professional cooks prefer unsalted (sweet) butter for its fresh, delicate flavor and low moisture content, which is an asset when baking. Salted butter (usually marked “lightly salted”) is generally not as fresh as unsalted butter because salt extends its shelf life and can mask the altered flavor when butter isn’t fresh.
Learn what foods are nutritious, include a variety of them, and avoid junk food that is highly processed and filled with additives. If you follow these guidelines, you’ll have an eating plan that is sound and not overly fussy; in other words, one that is meant for a lifetime, not just a passing phase. With the heavy burden of nutritional perfection lifted from our shoulders we can create food that is lighter, more spontaneous, and more in keeping with our need for pleasure. Tortellini with Spinach, Garlic, and Smoked Cheese is a far cry from Whole Wheat Spaghetti with Tofu and Tomato Sauce (not in this book, thankfully) because the former dish is not only nutritious but it has been created with flavor as the foremost concern.
Hummus can now be purchased in supermarkets, but the commercial varieties can’t hold a candle to this heady rendition. MAKES 2 ½ CUPS 1 (19-ounce) can (2 cups) chickpeas, rinsed well in a strainer, or 2 cups freshly cooked chickpeas 3 garlic cloves, minced � cup fresh lemon juice (about 3 lemons) 1 cup tahini (stirred well before measuring) � teaspoon salt �—1 cup water Paprika for garnish Place the chickpeas and garlic in a food processor and process a few seconds, until the chickpeas are ground.